I once had this dish over a lazy Sunday lunch in Spain some years ago with the family. In fact, it was so good. I asked the chef for the recipe, and here it is. It had so much depth of flavour and colour it was delicious.
- 6 tbsp extra virgin olive oil
- 2 small onions, finely chopped
- 3 garlic cloves, peeled and chopped
- 1 large red pepper, cut into 1cm pieces
- pinch or two of saffron
- 350 g paella rice
- 4 skinned and boned chicken thighs, cut into 4 pieces
- 200 g baby squid, roughly chopped
- 8 large prawns, not freshwater ones
- 250 g fresh mussels
- 12 fresh scallops
- 600 ml boiling fish or chicken stock
- only a little salt needed
- freshly milled black pepper
- 1 large bunch fresh parsley, chopped roughly
- Heat the oil, and then add the onions, garlic, and pepper.
- Cook for 5-10 minutes, so the pepper releases its colour slightly. Add the saffron and tomato puree mix well.
- Next, add the rice and coat well in the oil and onion.
- Then add the chicken pieces and mix really well.
- Add the prawns and squid and mix well again.
- Sprinkle over the paprika, add the boiling stock, add a little salt and pepper mix well.
- Bring back to the boil, then turn down the heat and simmer for 10 minutes.
- Finally, add the mussels and scallops, cover loosely with foil and gently cook for a further 8-10 minutes.
- Turn off the heat and leave covered for 10 minutes, then serve with plenty of chopped parsley.
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